Prosciutto, Rocket and Dried Fig Rolls

  • Prosciutto, Rocket and Dried Fig Rolls

Prosciutto, Rocket and Dried Fig Rolls



Makes 15-18 serves

Chef and good friend, Dave Rubell from Los Angeles, showed me how to make these rolls when he visited. His clients adore them as ours do now. Balsamic syrup is found at some supermarkets and at specialty food stores, particularly those specialising in Italian products. It is a treacle-like version of balsamic vinegar.

120g (6) paper-thin slices prosciutto
2 tablespoons Sandwich Mayonnaise
25g (3 handfuls) rocket leaves
60g (4) dried figs, thinly sliced
35g (1/2 cup) shaved Parmesan
2 tablespoons balsamic syrup
flaky sea salt
freshly ground black pepper

Roll out a piece of plastic wrap, about 40cm long, onto a flat work surface.

Lay out prosciutto slices onto plastic wrap, making a rectangle 30cm x 20cm. Fill any gaps with small pieces of prosciutto.

Spread a thin layer of mayonnaise over prosciutto. Make a horizontal line of rocket along the length of prosciutto, 4cm in from the edge closest to you. Sprinkle Parmesan over rocket and top with fig slices running lengthwise along rocket.

Drizzle a pencil-thin line of balsamic syrup over figs and season with salt and pepper.

Starting from the edge closest to you, roll prosciutto over figs as tightly as possible. Continue to roll till fully wrapped and filling is tightly encased. It should resemble sushi.

Wrap well in plastic wrap and refrigerate till required or for up to 2 days.

When ready to serve neaten ends using a sharp knife. Slice roll into 2cm thick pieces. Place pieces cut-side up on a platter. Drizzle each prosciutto roll with a drop of balsamic syrup and serve immediately.

Sandwich Mayonnaise

Yields 300ml

2 egg yolks
1 clove garlic, roughly chopped
½ teaspoon flaky sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon wholegrain mustard
1 tablespoon lemon juice
2 tablespoons Canola oil
220ml Canola oil

Place egg yolks, garlic, salt, pepper, mustard, lemon juice and the first measure of oil into a food processor. Process until smooth.

Put the remaining oil into a jug and very slowly pour through the feed tube with the machine going and process until the mayonnaise has emulsified.

Store in refrigerator, covered, for up to 1 week.